Ciabatta and Pork Sausage Stuffing Muffins


  • 1/2 pound good ciabatta bread, diced into 1 inch cubes (about 4 cups)
  • 1/2 pound good sourdough bread, diced into 1 inch cubes (about 4 cups)
  • 1 pound pork sausage (not Italian, just regular [you can find it where the breakfast sausage is])
  • 1 stick butter, divided
  • 1 onion, finely diced
  • 5 stalks celery, finely diced
  • 2 cups chicken stock
  • 1 tablespoon mixture of fresh minced sage, rosemary, and thyme (doesn’t have to be exactly equal amounts of each as long as the mix comes out to be about 1 tablespoon all together)
  • 2 eggs


  1. Preheat your oven to 250 degrees
  2. Spread your cubed bread evenly across a baking sheet and bake for 40 mins so that the bread is VERY dry
  3. Set aside and crank the oven up to 375
  4. Brown your pork sausage with some salt and pepper in a large saute pan over medium high heat (add olive oil if the pan gets dry). When browned, add the pork to a large bowl
  5. In the same pan, melt half a stick of butter. When melted, add your onions and celery + salt and pepper and cook until softened. Add this to the bowl with your pork
  6. Add your bread cubes + your herbs to the bowl and stir until combined
  7. Pour in your chicken stock and stir very thoroughly until all the stock has absorbed into the bread
  8. Season to taste with salt and pepper and then stir in your eggs. Make sure the mixture isn’t still hot when you stir in your eggs (tip: I add the chicken stock cold so it cools everything down and I don’t have to wait to add the eggs)
  9. Line a muffin tin with muffin liners and scoop all your stuffing mixture into the tins. You have to really pack it in there and pile it HIGH to make all the stuffing fit, but this is what gives you the “muffin” look once they are baked, since they obviously won’t “rise” in the oven like regular muffins!
  10. Slice your remaining butter into 12 thin pats and top each stuffing muffin with a pat of butter
  11. Cover loosely in foil and bake for 30 minutes
  12. Remove the foil and bake for another 30 minutes


I haven’t ever tried making these without muffin liners, but I would worry that they wouldn’t come out easily in one piece. I don’t have an issue with them falling apart, so they might be okay with no liner, but I can’t speak from experience on that!